VEGGIE WRAP WITH COTTAGE CHEESE
Recipe and photo: Elsabie Templeton
- 1 medium to large carrot, coarsely grated
- 1 medium to large potato, coarsely grated
- 1- 2 large zucchini, coarsely grated
- 1 cup grated mozzarella
- 2 eggs beaten with a fork
- Spices of choice or salt and pepper (I used Robertsons Aromatic Roast Potato)
- Squeeze any liquid out of the potato. Mix everything together with a fork.
- Pre-heat oven at 190°C.
- Line a baking sheet with parchment or baking paper. Spread the veggie mixture evenly over the paper. You can make 2 circles if you want to.
- Bake in pre-heated oven for 30 minutes.
- When its cooled, spread with cottage cheese and add fillings of choice. I’m thinking shredded chicken, streaky bacon, avocado etc.
- Ideal for lunch boxes and its gluten free.
